Информация о статье

Количество просмотров: 2248

Название статьи EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
Авторы

Korotkaya E. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Korotkiy I. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , krot69@mail.ru

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2013 Номер журнала 2 DOI 573.4.086.13
Аннотация The problem of preserving the viability, stability and activity of thermophilic lactic acid bacteria Lactobacillus bulgaricus upon freezing is considered. The effect of different freezing conditions and low-temperature storage on the biochemical and morphological properties and stability of the DNA of L. delbrueckii ssp. bulgaricus has been investigated. Sensory evaluation has been carried out for non-frozen bacterial starter cultures containing L. bulgaricus, and their basic physical and chemical parameters (titratable and active acidity and relative viscosity) have been determined. The influence of low temperature on these parameters has been investigated. The effect of freezing and low-temperature storage on the antagonistic activity of L. delbrueckii ssp. bulgaricus strains has been elucidated. The optimum freezing and storage temperatures for the starters containing L. bulgaricus have been determined.
Ключевые слова freezing, low temperature storage, biochemical and morphological properties of L. bulgaricus, antagonistic activity
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Korotkaya E. EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS / Korotkaya E., Korotkiy I. // Food and Raw Materials. - 2013. - №2. - С. 9-14
Загрузить полный текст статьи
Список цитируемой литературы
  1. Rakhuba, D.V. and Novik, G.I., Kriokonservatsiya probioticheskikh mikroorgaizmov: nauchnye osnovy prakticheskogo ispol’zovaniya (Cryoconservation of probiotic microorganisms: scientific foundation of application), in Mikrobnye biotekhnologii: Fundamental’nye i prikladnye aspekty (Microbial Biotechnologies: Fundamental and Practical Aspects), Minsk: Loginov, 2007, issue 1, pp. 268-276.
  2. Kholodnyi stress i biologicheskie sistemy (Cold Shock and Biological Systems), Tsutsaeva, A.A., Ed., Kiev: Naukova Dumka, 1991.
  3. Sotchenko, O.G. and Safronenko, L.V., Pishchevaya promyshlennost’: nauka i tekhnologiya (Food industry: science and technology), 2009, no. 1 (3), pp. 14-18.
  4. Sotchenko, O.G. and Danik, S.V., Vestsi natsyyanal’nai akademii navuk Belarusi, seryya agrarnykh navuk (Bulletin of the national academy of science of Belarus, agricultural science series), 2005, no. 5, pp. 193-194.
  5. Johnson, J.A.C. and Etzel, M.R., Journal of Dairy Science, 1995, vol. 78, no. 4, pp. 761-768.
  6. Khamagaeva, I.S., Kachanina, L.M., and Tumurova, S.M., Biotekhnologiya zakvasok propionovokislykh bakterii (Propionic Acid Bacteria Starter Cultures: Production Biotechnology), Ulan-Ude: Vostochno-Sibirskii Gos. Tekhnol. Univ., 2006.
  7. Bespomestnykh, K.V., Babich, O.O., Prosekov, A.Yu., and Korotkaya, E.V., Tekhnika i teknologiya pishchevykh proizvodstv (Engineering and technology in the food industry), 2010, no 1, pp. 64-68.
  8. Netrusov, A.I., Egorova, M.A., and Zakharchuk, L.M., Praktikum po mikrobiologii (Labs in Microbiology), Moscow: Akademiya, 2005.
  9. Foschino, R., Fiori, E., and Galli, A., Journal of Dairy Research, vol. 63, no. 2, pp. 295-303.
  10. Fonseca, F., Marin, M., and Morris, G.J., Applied and Environmental Microbiology, 2006, vol. 72, no. 10, pp. 6474-6482.
  11. Fonseca, F., BГ©al, C., and Corrieu, G., Cryobiology, 2001, vol. 43, no. 3, pp. 189-98.
  12. Kriobiologiya i biotekhnologiya (Cryobiology and Biotechnology), Tsutsaeva, A.A., Ed., Kiev: Naukova Dumka, 1987

Copyright © 2013, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.